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🍽️ Baked Cheese Spätzle with Colorful Vegetables

649 kcal · 30 min · 4 servings

Baked Cheese Spätzle with Colorful Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix spelt flour, eggs, one teaspoon of salt, a pinch of ground nutmeg, and 100 milliliters of water in a large bowl to form a thick batter.
  2. 2. Beat the batter vigorously against the side of the bowl with a spoon or whisk until small bubbles form.
  3. 3. Let the batter rest for 15 minutes.
  4. 4. Bring plenty of salted water to a boil in a large pot.
  5. 5. Place the spätzle press over the pot and fill it with the batter.
  6. 6. Ensure the press stays about 5 centimeters above the water surface.
  7. 7. Move the press slider slowly and evenly back and forth so the spätzle fall directly into the boiling water.
  8. 8. Cook the spätzle for two to three minutes until they are done.
  9. 9. Remove the spätzle, rinse them briefly with cold water, and let them drain.
  10. 10. Repeat the process until all the batter has been used.
  11. 11. Peel the carrots and cut them into small batons.
  12. 12. Wash the bell pepper, halve it, remove the seeds, and cut it into small cubes.
  13. 13. Sauté the carrots, bell pepper cubes, and peas in a pan with hot butter over medium heat for two to three minutes.
  14. 14. Season the vegetables with salt and pepper.
  15. 15. Preheat the oven to 200 degrees Celsius (180 degrees Celsius for convection or gas mark 3).
  16. 16. Mix the vegetables with the spätzle and transfer the mixture into a baking dish.
  17. 17. Generously sprinkle the dish with cheese.
  18. 18. Bake the cheese spätzle for about 5 minutes in the oven until the cheese has melted.
  19. 19. Remove the baking dish from the oven and serve the dish immediately.

Nutrition per serving